Directions:
- In a blender, add the orange juice, lime juice, oil, cilantro, cumin and salt. Puree the marinade until smooth.
- Cut the steak small enough to handle on the grill. Place the skirt steak in a large ziploc bag.
- Pour the marinade in the ziploc bag with the skirt steak and seal the bag.
- Shake bag to ensure the marinade is evenly distributed.
- Marinade from a few hours or overnight in the refrigerator.
- Lightly oil the hot grill (can use outdoor or indoor grill).
- Remove the steak from the ziploc bag and drain off the marinade. Sprinkle the Julio's seasoning (or any fajita seasoning) to both sides of the steak.
- Grill streak for approximately 4 minutes each side, more or less depending on your temperature preference.
- Remove steak from grill and let rest for about 10 - 15 minutes.
- Thinly slice the steak against the grain on a 45 degree diagonal.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 535.8 Kcal (2243 kJ) | ||
| Calories from fat | 347.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.63g | 59% | |
|---|---|---|---|
| Cholesterol | 147.39mg | 49% | |
| Sodium | 536.58mg | 22% | |
| Potassium | 642.58mg | 14% | |
| Total Carbs | 3.1g | 1% | |
| Sugars | 1.88g | 8% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 45.65g | 91% | |
| Vitamin C | 13.8mg | 23% | |
| Iron | 4.8mg | 27% | |
| Calcium | 21.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 198.86 Kcal (833 kJ) | ||
| Calories from fat | 129.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.34g | 59% | |
|---|---|---|---|
| Cholesterol | 54.7mg | 49% | |
| Sodium | 199.15mg | 22% | |
| Potassium | 238.49mg | 14% | |
| Total Carbs | 1.15g | 1% | |
| Sugars | 0.7g | 8% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 16.94g | 91% | |
| Vitamin C | 5.1mg | 23% | |
| Iron | 1.8mg | 27% | |
| Calcium | 8.1mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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